{"id":2528,"date":"2015-05-29T08:00:03","date_gmt":"2015-05-29T14:00:03","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=2528"},"modified":"2021-04-01T15:21:55","modified_gmt":"2021-04-01T21:21:55","slug":"fbn-vinegars-for-food-processing-deep-dive","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/2528\/fbn-vinegars-for-food-processing-deep-dive\/","title":{"rendered":"Vinegars for Food Processing"},"content":{"rendered":"

\"Vinegar03\"Vinegar<\/a> (EU<\/a>) is a historic food preservative. In the push for clean labels, vinegar is an item in which consumers are familiar and stock in their pantry. Within food processes, vinegar is incorporated to restrict bacteria and mold growth. It is also a flavoring agent, and is a typical ingredient used to make authentic Italian pasta filata-style mozzarella cheese<\/a> (EU<\/a>) and whey ricotta cheese<\/a> (EU<\/a>). In fresh fruits and vegetables<\/a> (EU<\/a>), vinegar can be used in a wash to reduce surface bacteria and viruses.<\/p>\n

Vinegar is produced using a two-step fermentation process. First natural carbohydrates in a liquid are fermented by yeast into ethanol<\/a> (EU<\/a>) and in a second step the ethanol is fermented into acetic acid <\/a>by acetobacter bacteria. With the numerous options for starting material there are many different types of vinegars available with varying flavor profiles.<\/p>\n

Vinegar is primarily acetic acid (E260), however diluted acetic acid cannot be labeled as vinegar. Depending on the starting sugar source, resulting vinegars contain other organic acids. For example, wine vinegar<\/a> (EU<\/a>) starts from grapes and the result contains acetic and tartaric acids<\/a> (EU<\/a>); balsamic vinegar <\/a>(EU<\/a>) contains acetic, tartaric and malic acids<\/a> (EU<\/a>); apple cider vinegar<\/a> (EU<\/a>) stemming from apples contains acetic, malic and citric acids.<\/p>\n

In addition to lowering pH, organic acids found naturally in vinegar have different levels of lethality to various bacteria strains. For example, in a study comparing lactic, acetic, citric and malic acids, lactic acid<\/a> (EU<\/a>) tends to inhibit E.coli at a higher rate while acetic acid tends to inhibit Listeria at a higher rate. All performed better, when compared to hydrochloric acid at a similar pH, indicating that these organic acids may transfer into bacterial cell membranes and damage more easily than inorganic acids.<\/p>\n

Understanding Grain:<\/h3>\n

Grain strength is equal to the acetic acid content of vinegar. On the store shelves, 50 grain, or 5% acetic acid is normal. For industry vinegar producers make more concentrated vinegars with the majority equal to 120 grain or 12% acetic acid. Vinegar grain<\/a> (EU<\/a>) is easily adjusted to meet formulation requirements by mixing with water before processing. Depending on the type of vinegar, pH ranges from 2.3 to 3.4 for white vinegar<\/a> (EU<\/a>), while other vinegars like cider vinegar<\/a> (EU<\/a>) can have a higher pH range.<\/p>\n

Acidified Foods \u2013 Lowering pH:<\/h3>\n

In acidified foods like pickles<\/a> (EU<\/a>), vinegar is used to lower the pH of a finished product to under 4.6 to help prevent the growth of pathogenic bacteria like Clostridium botulinum. Typically processors achieve a final product pH closer to 4.2 and monitor the subsequent heating process closely (hot-filling or boiling water bath) to ensure the safety of the food. For more information, in the US acidified foods are regulated by the FDA under 21 CFR 113 &114 and USDA under 9 CFR G.318 & 381; \u201cBetter Process Control School\u201d is required for all processors.<\/p>\n

Bakery \u2013 Mold reduction:<\/h3>\n

Bakery product <\/a>(EU<\/a>) mold growth over shelf life, especially in the summer months, is a product challenge. While using artificial preservatives are very successful in reducing mold growth, vinegar has also shown to be a natural mold inhibitor. To use vinegar in bakery as a mold inhibitor generally 100 grain vinegar is added to dough at levels less than 1% to lower the pH of the dough.<\/p>\n

When working with vinegar be aware that the finished product may carry some vinegar flavor if used at levels too high so balance the shelf life requirement with desired end flavor profile. Research around vinegar as a dough acidulate indicates that too much vinegar can negatively impact the effectiveness of yeast. To counter this, the formula yeast percentage should be increased and the finished dough should be given a longer proof time to achieve the desired rise.<\/p>\n

Meat \u2013 Bacteria Reduction:<\/h3>\n

Meat<\/a> (EU<\/a>) offers an idea environment for both spoilage and pathogenic bacteria growth. Several studies on both raw and ready to eat meats have been conducted over the last few years. Results indicate that vinegar may be a viable solution for the meat industry as processors look to reduce artificial preservatives.<\/p>\n

One study showed that high use levels (2%) of acetic acid treatments on raw meat in a spray or dip has the potential to produce an off color, off flavor or odor; these product changes were reduced when paired with lactic acid. Another studied indicated that using 2% of a buffered vinegar, with a pH of 6-6.5, resulted in microbial protection with minimal off notes. Both studies showed suppressed bacteria growth over shelf life.<\/p>\n

Additional Development Thoughts:<\/h3>\n

When working with vinegar you\u2019ll need to consider that vinegar may change the flavor of your product. In a production environment, vinegar can be corrosive to equipment. In establishing claims, consider the starting vinegar source to make gluten free claims and if labeling naturally preserved consider the GMO status of the raw materials to make the vinegar. Vinegar is seen by the consumer as a clean ingredient and vinegar can aid in\u00a0 increasing product quality by reducing both pathogenic and spoilage bacteria growth.<\/p>\n","protected":false},"excerpt":{"rendered":"

Vinegar (EU) is a historic food preservative. In the push for clean labels, vinegar is an item in which consumers are familiar and stock in their pantry. Within food processes, vinegar is incorporated to restrict bacteria and mold growth. It … Continued<\/a><\/p>\n","protected":false},"author":4,"featured_media":2539,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[2],"tags":[282],"ppma_author":[1254],"class_list":{"0":"post-2528","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-beverage-nutrition","8":"tag-category-deep-dive","9":"entry"},"yoast_head":"\nVinegars for Food Processing | Prospector<\/title>\n<meta name=\"description\" content=\"Vinegar is a consumer-friendly ingredient that can be used for a variety of applications within food processing. Read more now...\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ulprospector.ul.com\/2528\/fbn-vinegars-for-food-processing-deep-dive\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vinegars for Food Processing | Prospector\" \/>\n<meta property=\"og:description\" content=\"Vinegar is a consumer-friendly ingredient that can be used for a variety of applications within food processing. Read more now...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ulprospector.ul.com\/2528\/fbn-vinegars-for-food-processing-deep-dive\/\" \/>\n<meta property=\"og:site_name\" content=\"Prospector Knowledge Center\" \/>\n<meta property=\"article:published_time\" content=\"2015-05-29T14:00:03+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-04-01T21:21:55+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2015\/05\/Vinegar02.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"494\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jill Frank\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jill Frank\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/2528\\\/fbn-vinegars-for-food-processing-deep-dive\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/2528\\\/fbn-vinegars-for-food-processing-deep-dive\\\/\"},\"author\":{\"name\":\"Jill Frank\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/#\\\/schema\\\/person\\\/09967ef4992af8cbbfc9a5be2d3fffa0\"},\"headline\":\"Vinegars for Food Processing\",\"datePublished\":\"2015-05-29T14:00:03+00:00\",\"dateModified\":\"2021-04-01T21:21:55+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/2528\\\/fbn-vinegars-for-food-processing-deep-dive\\\/\"},\"wordCount\":829,\"image\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/2528\\\/fbn-vinegars-for-food-processing-deep-dive\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/ulprospector.ul.com\\\/wp-content\\\/uploads\\\/2015\\\/05\\\/Vinegar02.jpg\",\"keywords\":[\"Category Deep Dive\"],\"articleSection\":[\"Food, Beverage & Nutrition\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/2528\\\/fbn-vinegars-for-food-processing-deep-dive\\\/\",\"url\":\"https:\\\/\\\/ulprospector.ul.com\\\/2528\\\/fbn-vinegars-for-food-processing-deep-dive\\\/\",\"name\":\"Vinegars for Food Processing | Prospector\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/2528\\\/fbn-vinegars-for-food-processing-deep-dive\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/2528\\\/fbn-vinegars-for-food-processing-deep-dive\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/ulprospector.ul.com\\\/wp-content\\\/uploads\\\/2015\\\/05\\\/Vinegar02.jpg\",\"datePublished\":\"2015-05-29T14:00:03+00:00\",\"dateModified\":\"2021-04-01T21:21:55+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/#\\\/schema\\\/person\\\/09967ef4992af8cbbfc9a5be2d3fffa0\"},\"description\":\"Vinegar is a consumer-friendly ingredient that can be used for a variety of applications within food processing. Read more now...\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/2528\\\/fbn-vinegars-for-food-processing-deep-dive\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/ulprospector.ul.com\\\/2528\\\/fbn-vinegars-for-food-processing-deep-dive\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/2528\\\/fbn-vinegars-for-food-processing-deep-dive\\\/#primaryimage\",\"url\":\"https:\\\/\\\/ulprospector.ul.com\\\/wp-content\\\/uploads\\\/2015\\\/05\\\/Vinegar02.jpg\",\"contentUrl\":\"https:\\\/\\\/ulprospector.ul.com\\\/wp-content\\\/uploads\\\/2015\\\/05\\\/Vinegar02.jpg\",\"width\":800,\"height\":494},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/2528\\\/fbn-vinegars-for-food-processing-deep-dive\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/ulprospector.ul.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Vinegars for Food Processing\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/#website\",\"url\":\"https:\\\/\\\/ulprospector.ul.com\\\/\",\"name\":\"Prospector Knowledge Center\",\"description\":\"Welcome to the blog for UL Prospector, the most comprehensive raw material search engine for product developers.\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/ulprospector.ul.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/#\\\/schema\\\/person\\\/09967ef4992af8cbbfc9a5be2d3fffa0\",\"name\":\"Jill Frank\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/ulprospector.ul.com\\\/wp-content\\\/uploads\\\/2013\\\/09\\\/Jill-Frank1.jpg4aeedf61fc0629bfdd596113c2df2aed\",\"url\":\"https:\\\/\\\/ulprospector.ul.com\\\/wp-content\\\/uploads\\\/2013\\\/09\\\/Jill-Frank1.jpg\",\"contentUrl\":\"https:\\\/\\\/ulprospector.ul.com\\\/wp-content\\\/uploads\\\/2013\\\/09\\\/Jill-Frank1.jpg\",\"caption\":\"Jill Frank\"},\"description\":\"Jill Frank has been a food industry expert for Prospector\u00a0since January of 2013. Jill serves as a consultant to all departments and monitors food industry trends and regulatory changes around the world. Her articles on these topics provide timely and relevant information for Prospector's\u00a0food industry members. In addition, Jill has played an integral role in optimizing and reorganizing the categorization of food ingredients within the Prospector\u00a0search engine. Her efforts help to provide an enhanced user experience that is customized to meet the needs of R&D professionals in the food, beverage and nutrition industry. Prior to joining Prospector, Jill was a Bakery Applications Specialist for Dupont Nutrition & Health, formerly Danisco USA, where she worked with the company\u2019s sales team and with the global development team to analyze and develop new products, custom solutions and sales literature. She has worked as a consultant for nutrition products, and has acted as a Manager and Director of Research and Development at companies in the bakery and nutrition fields. Jill held multiple titles with Gerber Products Company from 1995 \u2013 2004. During her tenure, she managed and developed formulas relating to bakery, cereal and dry blended products. Jill worked to create, improve and reformulate products, mindful of ingredient origins, nutritional value and consumer acceptability. Jill holds a B.S. in Bakery Science and Management from Kansas State University. She is a Certified Food Scientist, and is the President\u00a0of her local chapter of the Institute of Food Technologists. Jill is also an accomplished seamstress, textile designer and costume maker. She lives in Spring Hill, Kansas with her husband and daughter.\",\"sameAs\":[\"https:\\\/\\\/ulprospector.ul.com\"],\"url\":\"https:\\\/\\\/ulprospector.ul.com\\\/author\\\/jill-frank\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Vinegars for Food Processing | Prospector","description":"Vinegar is a consumer-friendly ingredient that can be used for a variety of applications within food processing. Read more now...","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/ulprospector.ul.com\/2528\/fbn-vinegars-for-food-processing-deep-dive\/","og_locale":"en_US","og_type":"article","og_title":"Vinegars for Food Processing | Prospector","og_description":"Vinegar is a consumer-friendly ingredient that can be used for a variety of applications within food processing. Read more now...","og_url":"https:\/\/ulprospector.ul.com\/2528\/fbn-vinegars-for-food-processing-deep-dive\/","og_site_name":"Prospector Knowledge Center","article_published_time":"2015-05-29T14:00:03+00:00","article_modified_time":"2021-04-01T21:21:55+00:00","og_image":[{"width":800,"height":494,"url":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2015\/05\/Vinegar02.jpg","type":"image\/jpeg"}],"author":"Jill Frank","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Jill Frank","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/ulprospector.ul.com\/2528\/fbn-vinegars-for-food-processing-deep-dive\/#article","isPartOf":{"@id":"https:\/\/ulprospector.ul.com\/2528\/fbn-vinegars-for-food-processing-deep-dive\/"},"author":{"name":"Jill Frank","@id":"https:\/\/ulprospector.ul.com\/#\/schema\/person\/09967ef4992af8cbbfc9a5be2d3fffa0"},"headline":"Vinegars for Food Processing","datePublished":"2015-05-29T14:00:03+00:00","dateModified":"2021-04-01T21:21:55+00:00","mainEntityOfPage":{"@id":"https:\/\/ulprospector.ul.com\/2528\/fbn-vinegars-for-food-processing-deep-dive\/"},"wordCount":829,"image":{"@id":"https:\/\/ulprospector.ul.com\/2528\/fbn-vinegars-for-food-processing-deep-dive\/#primaryimage"},"thumbnailUrl":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2015\/05\/Vinegar02.jpg","keywords":["Category Deep Dive"],"articleSection":["Food, Beverage & Nutrition"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/ulprospector.ul.com\/2528\/fbn-vinegars-for-food-processing-deep-dive\/","url":"https:\/\/ulprospector.ul.com\/2528\/fbn-vinegars-for-food-processing-deep-dive\/","name":"Vinegars for Food Processing | Prospector","isPartOf":{"@id":"https:\/\/ulprospector.ul.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/ulprospector.ul.com\/2528\/fbn-vinegars-for-food-processing-deep-dive\/#primaryimage"},"image":{"@id":"https:\/\/ulprospector.ul.com\/2528\/fbn-vinegars-for-food-processing-deep-dive\/#primaryimage"},"thumbnailUrl":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2015\/05\/Vinegar02.jpg","datePublished":"2015-05-29T14:00:03+00:00","dateModified":"2021-04-01T21:21:55+00:00","author":{"@id":"https:\/\/ulprospector.ul.com\/#\/schema\/person\/09967ef4992af8cbbfc9a5be2d3fffa0"},"description":"Vinegar is a consumer-friendly ingredient that can be used for a variety of applications within food processing. Read more now...","breadcrumb":{"@id":"https:\/\/ulprospector.ul.com\/2528\/fbn-vinegars-for-food-processing-deep-dive\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/ulprospector.ul.com\/2528\/fbn-vinegars-for-food-processing-deep-dive\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/ulprospector.ul.com\/2528\/fbn-vinegars-for-food-processing-deep-dive\/#primaryimage","url":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2015\/05\/Vinegar02.jpg","contentUrl":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2015\/05\/Vinegar02.jpg","width":800,"height":494},{"@type":"BreadcrumbList","@id":"https:\/\/ulprospector.ul.com\/2528\/fbn-vinegars-for-food-processing-deep-dive\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/ulprospector.ul.com\/"},{"@type":"ListItem","position":2,"name":"Vinegars for Food Processing"}]},{"@type":"WebSite","@id":"https:\/\/ulprospector.ul.com\/#website","url":"https:\/\/ulprospector.ul.com\/","name":"Prospector Knowledge Center","description":"Welcome to the blog for UL Prospector, the most comprehensive raw material search engine for product developers.","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/ulprospector.ul.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/ulprospector.ul.com\/#\/schema\/person\/09967ef4992af8cbbfc9a5be2d3fffa0","name":"Jill Frank","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2013\/09\/Jill-Frank1.jpg4aeedf61fc0629bfdd596113c2df2aed","url":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2013\/09\/Jill-Frank1.jpg","contentUrl":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2013\/09\/Jill-Frank1.jpg","caption":"Jill Frank"},"description":"Jill Frank has been a food industry expert for Prospector\u00a0since January of 2013. Jill serves as a consultant to all departments and monitors food industry trends and regulatory changes around the world. Her articles on these topics provide timely and relevant information for Prospector's\u00a0food industry members. In addition, Jill has played an integral role in optimizing and reorganizing the categorization of food ingredients within the Prospector\u00a0search engine. Her efforts help to provide an enhanced user experience that is customized to meet the needs of R&D professionals in the food, beverage and nutrition industry. Prior to joining Prospector, Jill was a Bakery Applications Specialist for Dupont Nutrition & Health, formerly Danisco USA, where she worked with the company\u2019s sales team and with the global development team to analyze and develop new products, custom solutions and sales literature. She has worked as a consultant for nutrition products, and has acted as a Manager and Director of Research and Development at companies in the bakery and nutrition fields. Jill held multiple titles with Gerber Products Company from 1995 \u2013 2004. During her tenure, she managed and developed formulas relating to bakery, cereal and dry blended products. Jill worked to create, improve and reformulate products, mindful of ingredient origins, nutritional value and consumer acceptability. Jill holds a B.S. in Bakery Science and Management from Kansas State University. She is a Certified Food Scientist, and is the President\u00a0of her local chapter of the Institute of Food Technologists. Jill is also an accomplished seamstress, textile designer and costume maker. She lives in Spring Hill, Kansas with her husband and daughter.","sameAs":["https:\/\/ulprospector.ul.com"],"url":"https:\/\/ulprospector.ul.com\/author\/jill-frank\/"}]}},"authors":[{"term_id":1254,"user_id":4,"is_guest":0,"slug":"jill-frank","display_name":"Jill Frank","avatar_url":"https:\/\/ulprospector.ul.com\/wp-content\/uploads\/2013\/09\/Jill-Frank1.jpg","0":null,"1":"","2":"","3":"","4":"","5":"","6":"","7":"","8":""}],"_links":{"self":[{"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/posts\/2528","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/comments?post=2528"}],"version-history":[{"count":0,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/posts\/2528\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/media\/2539"}],"wp:attachment":[{"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/media?parent=2528"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/categories?post=2528"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/tags?post=2528"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/ulprospector.ul.com\/wp-json\/wp\/v2\/ppma_author?post=2528"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}